CHOCOLATE COVERED BACON
I haven't tried this, but I definitely will. Sounds crazy enough to work! Bacon = yum. Chocolate = yum. It has to work...right?
Provided by Shelby Jo
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Heat large skillet on high; add bacon strips.
- Turn bacon strips over as needed with tongs.
- Cook back until it's reduced to about ¼ of its original size and appears to be crispy. (Personally I believe that the bacon should be crispy; however if you prefer your chocolate covered bacon chewy opposed to crunchy then reduce cooking time by removing your bacon earlier).
- Drain bacon on papertowels to remove grease.
- While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat.
- Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan.
- Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.).
- Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it.
- Once coated lay strips on cooling rack (with something underneath to catch the drips) or waxed paper lined cookie sheet. Cool in refrigerator for 15 minutes to set chocolate.
Nutrition Facts : Calories 638, Fat 48.8, SaturatedFat 20.1, Cholesterol 53.1, Sodium 630.9, Carbohydrate 37.7, Fiber 3.8, Sugar 29.9, Protein 11.3
CHOCOLATE COVERED BACON STRIPS
This is the perfect marriage. The sweetness of chocolate and the saltiness of bacon. What could be better?
Provided by Denise
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
- Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
- Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
- Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.
- Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 9 g, Cholesterol 10.1 mg, Fat 9.1 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 4 g, Sodium 213.3 mg, Sugar 7.6 g
CHOCOLATE COVERED BACON CANDY!!!
My grandmother use to make this for me when I was a little girl... People thought it was the craziest thing they had ever heard of!!! As for me.... I was in "Hog Heaven"! If you like bacon... and you like chocolate..... YOU HAVE TO TRY THIS!!! At our Super Bowl parties this is a must!
Provided by Colleen Sowa
Categories Chocolate
Time 25m
Number Of Ingredients 2
Steps:
- 1. Cut the bacon strips in half. Fry the bacon as flat as you can, and as crisp as you can. Do not burn!!! Remove from skillet to paper towel lined plate to remove as much fat as possible.
- 2. When you are done making your other candies using chocolate almond bark, dip the cooled bacon into the almond bark. I dip the bacon two ways: 1. Dip the entire strip of bacon and coat on both sides. Place on wax paper lined baking sheet. Refrigerate or freeze of 5-10 minutes or until chocolate bark hardens. 2. Dip 1/2 to 3/4 of a strip of bacon. Place on wax paper lined baking sheet, and refrigerate or freeze for 5-10 minutes to harden chocolate bark.
- 3. *** If you don't want the flat strips of bacon, cut each strip into 3 or 4 pieces. Fry until crisp, drain on paper towels. Cool completely. Dip completely in chocolate bark or dark chocolate chips. Let set before serving or storing in airtight container.
- 4. *** I also put a thin layer of peanut butter on bacon. Freeze for 10 minutes, then dip in the chocolate. *** Spread a little caramel topping on bacon, sprinkle with coarsely chopped pecans. Freeze for 15 minutes. Dip in chocolate. Sprinkle additional nuts on the chocolate layer and set on wax paper.
- 5. *** After all the bacon pieces are coated the way you choose to do them, let them harden, then drizzle with white chocolate or almond bark to decorate.
CHOCOLATE COVERED BACON
Chocolate Covered Bacon is a salty sweet dessert that is made with only 2 ingredients. Mix up your chocolate and add fun toppings for a truly gourmet treat!
Provided by Mikalya Marin
Categories Dessert
Time 40m
Number Of Ingredients 3
Steps:
- Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper and place an oven safe cooling rack on top.
- Line bacon on the cooling rack and bake for 12 to 25 minutes, depending on the thickness of your bacon. Flip once about halfway through and cook until deep golden brown and crisp.
- While bacon is cooling, break up chocolate into a bowl and microwave on 10 second intervals until the chocolate is beginning to melt. Stir to melt the chocolate completely.
- Dab off any leftover grease from the bacon with a paper towel then dip one end into the chocolate. Use a spoon to coat the bacon slice a little more than halfway up on both sides.
- Place coated bacon on wax paper or parchment paper. Continue until all the bacon is coated.
- Sprinkle each slice with about 1 teaspoon of chopped toppings if using and transfer the wax paper to the fridge, keeping it flat to let the chocolate set. About 1 hour.
- Enjoy and keep bacon stored in an airtight container in the fridge for up to 4 days.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Facts : Calories 391 kcal, Carbohydrate 16 g, Protein 8 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 31 mg, Sodium 294 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
CHOCOLATE-COVERED BACON
It's a hit at state fairs everywhere, but you can make this salty-sweet concoction at home. Some say bacon is perfect as is, but chocolate makes everything better! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely., In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as desired., Refrigerate until set. Store in refrigerator.
Nutrition Facts : Calories 212 calories, Fat 14g fat (8g saturated fat), Cholesterol 10mg cholesterol, Sodium 252mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE COVERED BACON WITH ALMONDS
From Dinner Impossible with Michael Symon. These are simple and simply wonderful. Don't knock it till you try it.
Provided by KelBel
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F.
- Place bacon on a sheet tray and cook until crisp, about 25 minutes.
- Melt chocolate in double boiler over low heat.
- Dip crisp bacon in chocolate and place back on sheet tray.
- Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.
Nutrition Facts : Calories 330.9, Fat 27.6, SaturatedFat 8.7, Cholesterol 30.1, Sodium 330.2, Carbohydrate 13.3, Fiber 1.8, Sugar 10.2, Protein 7.9
SWEET AND SAVORY CHOCOLATE BACON BARK
Steps:
- Prepare a baking sheet by lining it with aluminum foil and set aside for now.
- Place the chocolate in a microwave-safe bowl and microwave in 1-minute increments until melted, stirring after every minute to prevent overheating.
- While the chocolate is melting, chop the bacon strips into small bits. Set aside approximately one-third of the bacon to be used to top the bark.
- Once the chocolate is melted and smooth, stir in the remaining two-thirds of the chopped bacon, and stir until the bacon bits are well-incorporated.
- Pour the chocolate onto the prepared baking sheet , and with an offset spatula or a knife, spread it into a thin layer about 1/4-inch high. While the chocolate is still wet, sprinkle the top evenly with the reserved chopped bacon and press down gently to adhere it to the surface.
- Refrigerate the bacon bark to set the chocolate, about 30 minutes. Once set, break it into small uneven pieces by hand, and serve immediately. Chocolate bacon bark can be stored in an airtight container in the refrigerator for up to a week.
Nutrition Facts : Calories 167 kcal, Carbohydrate 18 g, Cholesterol 7 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 116 mg, Sugar 15 g, Fat 11 g, ServingSize 12 ounces bark (12 servings), UnsaturatedFat 0 g
CHOCOLATE-COVERED BACON
An easy recipe for Chocolate-Covered Bacon, calling for bacon, chocolate, and sea salt or other toppings. The sweet and salty taste is magnificent!
Provided by Elizabeth LaBau
Categories Dessert
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Prepare bacon according to package directions, either on stovetop or in oven. Cook bacon until it is crispy.
- Once bacon is cooked, drain fat and let cool, then pat both sides of bacon with a paper towel to remove any lingering fat.
- Melt chocolate in a double boiler or in microwave. If you are using chocolate candy coating, simply melting it is fine. If you are using real chocolate, temper it so that it remains shiny and hard at room temperature.
- Holding a strip of bacon at the top, carefully dip most of it into melted chocolate. If you have trouble dipping bacon, use a spoon to pour melted chocolate over bacon until both sides are covered to your liking.
- Lay chocolate-dipped bacon on a tray or plate covered with waxed paper. While chocolate is still wet, sprinkle top with flaked sea salt, chopped toasted nuts, or any other toppings you'd like. Repeat until all of the bacon is covered with chocolate.
- Refrigerate tray to set chocolate for about 15 minutes. Once set, let bacon come to room temperature, and it's ready to eat!
Nutrition Facts : Calories 57 kcal, Carbohydrate 1 g, Cholesterol 12 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, Sodium 243 mg, Sugar 0 g, Fat 4 g, ServingSize 12 pieces (12 servings), UnsaturatedFat 0 g
CHOCOLATE COVERED ALMONDS
Steps:
- Place the granulated sugar and water in a large copper pot or 4-quart heavy-bottomed saucepan over medium-high heat and bring the mixture to a boil. Add the almonds and stir to coat them evenly in the sugar syrup. Your goal is to cook the almonds until the sugar crystallizes and caramelizes.
- When water is added to the sugar, the sugar crystals are dissolved. As it boils, the syrup becomes thicker as the water evaporates and big soap-like bubbles begin to form. Soon, all the moisture evaporates and the mixture becomes sandy. The sandiness is the sugar recrystallizing. It only takes the reformation of one sugar crystal to recrystallize the others. Keep stirring! Next, you see the sugar closest to the heat change from sandy to a clear liquid. The melted sugar clings to the almonds. When the sugar changes from clear to golden brown, the nuts are caramelized. Once this happens, pay close attention; the time it takes to pass from caramelized to burned is only a matter of seconds, especially when making smaller batches. You know the nuts are finished when most of the sandy sugar is gone.
- The first few times you make these, I suggest you try the following: When the sugar closest to the heat changes from sandy to liquid, remove the pan from the burner and continue to stir. The residual heat in the sugar and nuts will continue to cook the mixture while you stir it. Lower the heat to medium-low and continue to stir the nuts while moving the saucepan on and off the heat at 10-second intervals. This will give you more control as it cooks. When the nuts begin to caramelize, remove them from the heat and finish stirring.
- Use a wooden spoon to spread the caramelized nuts onto a parchment paper-covered baking sheet. Do not touch the nuts as they are extremely hot. Let the nuts cool completely. If your freezer will accommodate the baking sheet, you can place the nuts in the freezer for about 30 minutes to speed up the cooling process. When completely cooled, break apart any nut clusters that may have formed. At this stage, you can choose to serve the nuts as they are.
- Place the caramelized nuts in the coating pan attached to the stand mixer. Spin at low speed. Use a ladle to add the chocolate to the spinning nuts. Add 1 ladle at a time until the nuts are coated to the desired thickness. If a thicker coat is desired, use more chocolate. If a thinner coat is desired, decrease the amount of chocolate. Finish by adding cocoa powder to the coating pan. Remove and serve.
CHOCOLATE COVERED BACON WITH ALMONDS
Provided by Michael Symon : Food Network
Categories dessert
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F.
- Place bacon on a sheet tray and cook until crisp, about 25 minutes. Melt chocolate in double boiler over low heat. Dip crisp bacon in chocolate and place back on sheet tray.
- Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.
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- WORSE: CHOCOLATE-COVERED PICKLES. Oh, come on! This is just the worst idea ever when it comes to covering food in chocolate. Look, pickles are great and are awesome when you put them on a burger, but they should never, under any circumstances, be used in a dessert, especially when that dessert involves chocolate in any way.
- BETTER: CHOCOLATE-COVERED OREOS. There aren't that many ways to make an Oreo better, but covering it in chocolate is pretty much perfect. These chocolate and cream cookies are practically begging for a chocolate coating to make them even more delicious than usual.
- WORSE: CHOCOLATE-COVERED GUMMY BEARS. Chocolate and gummy bears need to be kept separate. They're both great in their own ways, but when mixed together, it kind of just ruins both candies.
- BETTER: CHOCOLATE-COVERED POTATO CHIPS. Just like chocolate-covered pretzels, chocolate-covered potato chips deliver on the combination of sweet and salty that is somehow more delicious than the sum of its parts.
- WORSE: CHOCOLATE-COVERED APPLE CHIPS. Apple chips can be a decently satisfying snack on their own, but we have to say that covering them in chocolate is wholly unnecessary.
- BETTER: CHOCOLATE-COVERED CHEESECAKE. Who would ever say no to chocolate-covered cheesecake? Not many people, which is why it's even one of White Castle's signature desserts.
- WORSE: CHOCOLATE-COVERED CHILI PEPPERS. Okay, this just seems mean. People shouldn't be trying to eat chocolate-covered chili peppers. For one thing, chocolate and chili shouldn't be served in this form.
- BETTER: CHOCOLATE-COVERED CHERRIES. Fruit and chocolate generally go well together, but it has to be the right kind of fruit. Obviously, the king of chocolate fruit combinations is the cherry, which has always been used in chocolate confectionery, often being referred to as cherry cordials.
- WORSE: CHOCOLATE-DIPPED FORTUNE COOKIES. If we're all being completely honest, then we have to admit that we don't eat fortune cookies for the cookies themselves.
- BETTER: CHOCOLATE-COVERED PRETZELS. We're not sure if chocolate-covered pretzels kicked off the whole trend of blending sweet and salty flavors, but it was definitely a big factor in showing people that the opposing flavors could actually work very well together.
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- Preheat oven to 400°. Roll up each strip of bacon, with the pink, meaty part of the bacon on top (so it looks more like a rosebud than the translucent fat).
- Secure the seam of the bacon with a toothpick then add a second toothpick going the opposite direction, forming an X.
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- Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper and place an oven safe cooling rack on top.
- Line bacon on the cooling rack and bake for 12 to 25 minutes, depending on the thickness of your bacon. Flip once about halfway through and cook until deep golden brown and crisp.
- While bacon is cooling, break up chocolate into a bowl and microwave on 10 second intervals until the chocolate is beginning to melt. Stir to melt the chocolate completely.
- Dab off any leftover grease from the bacon with a paper towel then dip one end into the chocolate. Use a spoon to coat the bacon slice a little more than halfway up on both sides.
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- Pretzels. The most common food to have dipped in chocolate, pretzels are a great snack to enjoy and there are so many ways to have them! There’s the traditional pretzel but you can also try pretzel sticks or even the little pretzel bites.
- Oreos. Love Oreos? Well, how about chocolate covered Oreos? This famous cookie is delicious, but even more so covered in chocolate! Dunk these yummy cookies in chocolate and if you have the double stuffed Oreos, you’ll have more of a treat!
- Peanuts. Peanuts are the most common chocolate-covered food out there, competing with chocolate-covered pretzels. This nut can be enjoyed all in one sitting or just to eat as a snack during the day.
- Almonds. Almonds are another type of nut to try dipped in chocolate. Along with peanuts, almonds can be found in any store that sells candy. Almonds have that delicious crunch when you bite into it so adding chocolate into the mix is a sweet treat!
- Marshmallows. Chocolate covered marshmallows take what you love about s’mores and remove the graham crackers. This fluffy treat mixed with chocolate is a delightful taste!
- Popcorn. Don’t add butter to this snack! Instead, add chocolate! Chocolate covered popcorn is a great snack to have any time. Drizzle the chocolate on top of freshly made popcorn or go out and buy this snack!
- Potato Chips. A great combination of sweet and salty. While this may sound like a weird combination, potato chips are a great snack to eat with chocolate!
- Graham Crackers. Chocolate covered graham crackers are a satisfying treat to have. You can make these yourself at home or you can go out and buy them. Of course, make sure not to buy the cookie-like ones but actual graham crackers.
- Gummi Bears. Gummi bears are really good covered in chocolate. At first, it may sound like a weird combination, chocolate, and gummi. However, once you try one, it is a snack that’ll make you want to have more.
- Raspberries. You’re probably thinking about how raspberries are on this list, especially since they are a very fragile fruit. However, raspberries are pretty good covered in chocolate.
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- Peppermint leaves: I mean, we love the combo of peppermint and chocolate in desserts and sweets right? So it only makes sense that the leaf itself would be delicious as an after dinner dipped treat!
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- Donuts: Does more need to be said? … Oh wait yes! Here is a Food Network recipe for the perfect chocolate-dippy doughnut.
- Pie: Definitely pie. Yes, a whole slice of lime pie dipped in dark, gooey goodness. Debb Marie shares her methods here.
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